HOMESTEAD RECIPE: REFRIGERATOR DILL PICKLES:

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This canning recipe is great for serving fresh crisp pickles during gatherings. By using this recipe, dill pickles will last up to 2 weeks in the refrigerator.

YOU’LL NEED:
1 or 2 Cucumbers
1 Tbs dried dill weed (or 1/4 cup of fresh dill springs)
3 Garlic cloves – chopped
2 tbs of kosher salt
1/4 tsp black peppercorns
3 Tbs of white vinegar
Bottled or filtered water

First, slice cucumbers and fill in your large quart jar. Stuff your dill springs into jar next. Add your garlic, salt, peppercorns, and vinegar. Fill the remainder of the jar with your water. Add seal, lid ring and shake vigorously.

Refrigerate the pickles for 24 hrs and can be stored for up to 2 weeks.
***This is NOT recommended for LONG TERM STORAGE***

HOMESTEAD RECIPE: BRAISED RABBIT:

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Last night we decided to eat a truly gourmet dinner outside in the warm sunshine homestead style. On the menu was BRAISED RABBIT cooked in CAST IRON over an OPEN FIRE in our OUTDOOR COOK PIT. Not only was the meal absolutely delicious, the whole cooking process itself played a key role in our wonderful dining experience.

INGREDIENTS:

1. A large heavy duty pot with lid, cast iron dutch oven works well
2. 3 slices of bacon
3. Extra virgin olive oil
4. 1 medium yellow onion, chopped
5. 1 celery stalk, chopped
6. 2 cups of baby carrots
7. 8 baby red potatoes
8. 2 Tbs of chopped garlic
9. 1 rabbit, whole or cut up (also works with poultry)
10. 2-3 cups of chicken or veal stock
11. Fresh thyme and one bay leaf
12. Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

1. Get your heat source, whether a campfire, fire pit, grill or fireplace, nice and hot.
2. Place the dutch oven directly over your heat either by laying directly on your grill grate or hang it by its handle over your fire.
3. After allowing the pot to heat up somewhat, add a couple tablespoons of olive oil and the chopped bacon. Sauté for a few minutes until the bacon is starting to brown and throw off its fat.
4. Season the rabbit on all surfaces with salt and pepper. Add the rabbit and cook briefly on each side to brown all the surfaces. Remove to a plate and hold.
5. Add the onion, celery, potatoes, and garlic. Sauté until the onions soften and turn translucent but before they change color.
6. Add back the rabbit, along with any juices which have accumulated. Add the bay leaf and a few sprigs of fresh thyme.
7. Pour over the stock just to partially cover the rabbit. Season well with salt and pepper. Cover.
8. Let sit to slowly braise. Occasionally check to stir and adjust the heat as needed to maintain a light boil. After a while, flip the rabbit.
9. Continue to braise until the meat is tender and starting to fall off the bone. This varies considerably depending on the heat of your fire, the type of meat and the size of the rabbit or poultry.
10. Remove from the heat and let rest a few minutes before serving. Be sure to spoon over some of the juices and vegetables on each plate.

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Hope you all enjoy this wonderful meal as much as we did, and as always, HAPPY HOMESTEADING!!!

FARMARITA RECIPE:

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TEQUILA, ORANGE JUICE and CARROT JUICE plus a bit more:

Now that spring is here and warm weather in our future, here is a refreshing “ADULT BEVERAGE” that is sure to be a hit with you and your friends these upcoming months. We call it, “The Farmarita” but you’ll just call it delicious.

 

 

 

 

INGREDIENTS/ DIRECTIONS: (MAKES 1 GLASS)    12321695_831224983670575_4227202363992920407_n

1 tsp of fresh grated ginger
1/2 cup of fresh carrot juice
1/2 cup of fresh orange juice
1 Tablespoon of Raw Honey
1-2 oz. of Silver Tequila
Fresh squeezed juice from 1/2 a lime
ice (FILL GLASS TO THE TOP)
Stir vigorously and then garnish with a slice of lime

Enjoy, and as always, drink responsibly this spring and summer.

THE BEST EGG SALAD SANDWICH RECIPE EVER:

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TURN THOSE EASTER EGGS INTO GREATNESS:

Now that Easter is over, most of us have A LOT of eggs in our refrigerator right now. That’s where this recipe comes into play. It’s simple, delicious, and it helps clean out the fridge of all those leftovers. It’s the BEST HOMESTEAD EGG SALAD SANDWICH YOU WILL EVER EAT!!!!!

INGREDIENTS:IMG_0725

6 Hard boiled eggs diced
4 Tbs of mayonnaise
1 tsp Dijon mustard
1 tsp Dill relish
1/8 tsp salt
1/8 tsp pepper
1/2 a green onion (sliced)
6 – 8 Pieces of fried bacon
Baby spinach
Cocktail tomatoes
Oatnut Bread

EGG SALAD RECIPE:

Mix together in a medium bowl:
6 diced hard boiled eggs
mayonnaise
mustard
relish
salt & pepper
green onion

GARNISH SANDWICH WITH:

Baby spinach
Cocktail tomatoes (sliced)
Fried Bacon (2-3 pieces)
Serve on Oatnut Bread

MAKES APPROXIMATELY 3 SANDWICHES

ENJOY AND HAPPY HOMESTEADING!!!

DIY AFTERNOON PROJECT: HOMEMADE COUGH DROPS

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It’s still cold and flu season and when you’re under the weather, nothing feels better on a cold day than the morning sun warming your face, a cup of hot tea, and a homemade cough drop to soothe that sore throat.

12687907_795824337210640_1118293495374360843_nINGREDIENTS:

3/4 cup of simmering water
favorite tea (we used the “Echinacea Plus” from the tea sampler box from TRADITIONAL MEDICINALS TEA)
3/4 cup of sugar
1/4 cup of pure honey
8 drops Thieves essential oil – (If you wish to change the flavor, you can replace Thieves with lemon, peppermint, orange, or lavender essential oil)
Powdered sugar for cough drop molds

 

DIRECTIONS:

First make 3/4 cup of your favorite tea. While your cup of tea is steeping create your candy mold.12645146_795836973876043_6630549643133772273_n

To make the candy mold, start by filling a 9″ x 13″ cake pan with a 1/2″ layer of powdered sugar. Using the back side of a round measuring spoon, or your thumb will work as well, make 60 or so small indentations in the powdered sugar to pour your hot candy into.

Now that your tea is ready, measure out 1/2 cup of that favorite tea. Combine the tea, sugar, and honey into a deep saucepan and mix well.

Clip your candy thermometer onto the side and place pan over med-high heat and cook until candy reaches 300 degrees F. Your mixture will “foam up,” but avoid stirring if possible.

Remove from heat, stir in essential oil of your choice.

Carefully pour hot syrup into powdered sugar (candy molds). Try using a heat proof glass measuring cup for this step.

Once cooled, roll each candy piece into the powdered sugar fully covering each piece to prevent them from sticking to one another.

IN THE END, we placed our cough drops into a canning jar for storage. Hopefully, we never get sick, but at least we can rest easy knowing that we have lots of cough drops to help with a sore throat.

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HOT TODDY – LITTLE MISSOURI HOMESTEAD STYLE:

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FEELING A BIT UNDER THE WEATHER?:

Last night after the family went out for a wonderful dinner, my husband started to get that “I’m coming down with a cold or flu” feeling. First was the scratchy throat, followed by the stuffed up nose. We’ve all been there. However, when my guy gets sick, HE TURNS INTO THE BIGGEST WIMP EVER (my husband gave me permission to call him a wimp). So when the guy in this family gets sick, I decided to get him a warm manly drink to help him feel better. No Chamomile fluff stuff for my man.

Here is a feel better drink for the times when we don’t feel so good.

Ingredients:
2 oz. boiling water
1 1/2 oz. whiskey
1 tsp. of pure honey
3 whole cloves
1 cinnamon stick
1 slice of lemon
dash of nutmeg

Directions:
Combine first 6 ingredients (everything but the nutmeg).
Let stand 5 minutes to infuse flavors.
Strain into desired mug.
Dash with ground nutmeg and garnish with lemon slice.

I also added one drop of lemon essential oils into the drink as a final touch with the ground nutmeg.

BEEF JERKY RECIPE

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The word “JERKY” is derived from the QUECHUA word ch’arki which basically means “DRIED AND SALTED MEAT.” However, no matter how long our ancestors have been making jerky, or what recipe is used, JERKY continues to be a favorite among all of us.  Recently, we decided to use our dehydrator and make ourselves this delicious snack, and it turned out great.

INGREDIENTS:

1 1/2 to 2 pounds of steak

2/3 cup worcestershire sauce

2/3 cup soy sauce

1 Tablespoon honey

2 teaspoons ground pepper

2 teaspoons onion powder

1 teaspoon liquid smoke

1 teaspoon red pepper flakes

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Slice steak into very thin strips.  Sometimes freezing it makes it easier to slice or have the butcher slice it for you.  Place a large zip lock bag into medium sized bowl.  Add all the ingredients into the zip lock bag.  Marinate your steak pieces over night in the refrigerator.  Remove the meat from the zip lock bag and pat dry with paper towel.

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Place the meat in a single layer on the dehydrator.  Dehydrate for approximately 3 hours checking and turning the jerky every hour.

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We absolutely love this recipe and we hope you do to.